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We source these generously sized patties from the Skagit River Ranch in northwest Washington State. People say these burgers are so delicious they rival their favorite steak!

Our ranchers – the husband/wife team of George and Eiko Vojkovich – humanely raise a small herd of about 500 American Wagyu cattle on their certified-organic, century-old ranch.

The cattle spend their entire lives on pure pastureland, benefiting from rotational grazing on fresh, nutritious grasses, legumes, herbs. And to help keep them optimally healthy, they also receive a mineral-rich mix of sea salt and kelp.

Each animal is humanely harvested on the farm in a USDA-certified mobile unit … the first such facility in the U.S. operated by farmers.

American Wagyu is a hybrid that combines the tenderness of Japanese Wagyu with the rich flavor of Angus.

Why grass-fed beef?

Beef is an inherently healthful food, rich in protein, iron, and minerals.

You may want to read author Michael Pollan on the subject of grass-fed vs. conventional, grain-fed beef … see "Modern Meat” and "Power Steer”.

What about the saturated fat in beef?

The evidence long cited to link certain saturated animal fats with increased risk of heart disease was surprisingly weak ... and in recent years it's been repeatedly, convincingly refuted.

This cogent quote comes from a 2012 interview with Dariush Mozaffarian, M.D., associate professor of medicine at Harvard Medical School and author of more than 100 scientific papers on nutrition and health:

"Three groups of researchers have recently weighed data from all available large long-term studies that have tracked saturated-fat intake and heart attacks or strokes. All three found no association between saturated fat and heart attacks or strokes. People who consumed the highest levels of saturated fat had about the same rates of heart disease as people who consumed the least."

Most of the very modest amounts of omega-3s in grass-fed beef consist of the short-chain omega-3 known as ALA, which the body uses to make the long-chain omega-3s (DHA and EPA) humans actually require to thrive and survive.

The human body converts one to 10 percent of omega-3 ALA into the essential long-chain omega-3s (DHA and EPA) found in human cells and seafood. It’s far more effective to consume DHA and EPA directly, from seafood and/or supplements.

* Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs.

Coming.

Storage and thawing

Raw meat must be refrigerated at 40° F or below, to curb the growth of bacteria.

Never use a microwave to thaw your grass-fed beef. The USDA recommends thawing beef overnight in the refrigerator, at 40° F or below.

To quick-thaw frozen patties, remove meat from package and place on a heavy cast-iron or nonstick skillet at room temperature. Flip the patties every half-hour until thawed (one to two hours).

Or, immerse the unopened packages in cold water until flexible. (This is only recommended when you do not have time for the meat to thaw under refrigeration, as quick-thawing may degrade texture and cause moisture loss.)

You can't tell whether beef is safely cooked by looking at it. Beef may remain red-to-pink in the center, even when the meat has reached a safe internal temperature.

The USDA advises consumers that beef must reach an internal temperature of 145° F. However, this may result in meat cooked more thoroughly than desired (i.e., well done instead of medium or medium-rare).

Cooking tips

Grass fed beef has higher protein and lower fat levels, and will usually need 25% to 30% less cooking time, compared with standard, grain-finished beef.

Choose recipes that don't mask the delicate flavor of grass fed beef … and help preserve its succulence.

To best protect moisture and tenderness, use the minimally essential cooking times and temperatures to achieve the desired degree of doneness.

To avoid over-cooking our grass-fed patties, reduce a regular burger recipe's recommended temperature by 50 degrees. The cooking time will remain the same or slightly shorter, even at the lower temperature.